Eggplant Casserole

Ingredients
2 medium Eggplants
1/4 cup Olive Oil
1/2 cup slivered Almonds
1/2 cup finely chopped Onions
2 cloves Garlic
1 cup sliced Mushrooms
1 16 oz can Tomatoes
2 teaspoons Salt And Pepper
1/2 teaspoons Basil
3 tablespoons grated Parmesan Cheese

Method
Peel the eggplants, cut into 1/2 inch rounds and parboil in salted water 10 minutes. Drain well. Heat oil in pan and saute almonds until golden. Drain and set aside. Saute onion, garlic and mushrooms in remaining oil until onion is lightly golden. Add tomatoes and seasonings. Stir until mixture comes to the boil. Cook a further minute. In a buttered casserole, arrange alternate layers of eggplant and tomato mixture. Sprinkle with Parmesan cheese and almonds. Bake in a moderately hot oven 25 minutes.